Print Recipe

Galatoire's Trout Meuniere Amandine


  • 4 (6- to 8-ounce) trout fillets
  • Salt and pepper, to taste
  • 1 cup milk
  • 1/2 cup flour
  • Oil
  • 1 cup butter
  • 1 cup sliced almonds
  • Juice of 1 lemon
  • 1/2 tablespoon chopped parsley


  1. Sprinkle fillets with salt and pepper, dip into milk and roll in flour.
  2. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides.
  3. Remove and keep warm.
  4. In a separate pan, melt and whip butter until brown and frothy.
  5. Add sliced almonds and lemon juice.
  6. Place each fillet on a heated plate and pour sauce over it.
  7. Sprinkle with chopped parsley.

Serves 4.

Source: Galatoire's, New Orleans, Louisiana

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.